It’s hard to argue with pancakes. Everyone loves them. They can make any weekend morning into something that feels like an occasion, whether you’re making them for someone special, your cranky roommate or just your hungover self. This recipe for lemon yogurt pancakes is a more grownup version of the fluffy slabs of Bisquick or Aunt Jemima that most of us know and love. Rather than just being a vehicle for butter and syrup, these pancakes have a distinct tangy, citrus flavor that makes them feel decadent and light at the same time.

The two key ingredients that elevate these pancakes above the norm are Greek yogurt and lemons, both of which are great to have around the house. Greek yogurt is all the rage these days because of its texture and high protein content, and a quick Internet search will show you that it’s useful in making extra-nutritious versions of everything from oatmeal to chicken tikka masala. We’re also pretty committed to keeping a stock of lemons in the fridge: they enhance just about every alcoholic beverage, and can be combined with olive oil for a lazy person’s salad dressing.

Ingredients:

1 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tbsp sugar

1 large egg

2/3 cup plain Greek yogurt

1/3 cup milk

1 tbsp lemon juice

1 tbsp lemon zest

1 tbsp butter, melted and cooled

Process:

1. Combine flour, baking powder, baking soda, salt and sugar in a bowl.

2. In a larger bowl, whisk together egg, yogurt, milk, lemon zest and butter.

3. Pour dry ingredients into wet ingredients and stir until combined. The batter should be thick and a bit lumpy.

4. Preheat a frying pan over medium-high heat. Your pancakes won’t cook through if your pan isn’t hot enough, so before you start flipping, test it by flicking a drop of water onto the pan. If it scatters and sizzles, you’re ready to go.

5. Grease your pan and spoon in batter. Cook until golden, then flip and cook on the other side.

6. Serve with maple syrup and/or powdered sugar.